Milk Chocolate Brownies with Walnuts

Milk Chocolate Brownies

So after I made 3 batches of Eggless Chocolate Chunk Cookies , I still only had used the ears of the GIANT chocolate Easter bunny (see my previous post). And the sweltering heat of the Summer was luring. I figured making brownies would require a lot of chocolate and had hoped the chocolate Easter bunny would be at least cut in half. But boy oh boy, this was a HUGE chocolate bunny!

I had some walnuts left over from an apple/walnut salad, so I added them to this recipe. If you're thinking what the light brown "swirl" is in the pcitures... I accidentally left the stove on from melting the chocolate, so the brownie batter was already cooking before it went into the oven. I couldn't completely restore it! Oopsie.

Taste: 3.5 out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5

Milk Chocolate Brownies

- 1 stick (1/2 cup) unsalted butter
- 8 ounces fine-quality milk chocolate, chopped
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder

- Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
- Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. - Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
- Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
- Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.


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